Catalan octopus, potatoes and buffalo mozzarella

This Catalan octopus dish consists of an octopus boiled until just tender, served with boiled potatoes and other seasonable vegetables. You can add tomatoes, crunchy carrots, olives, capers, red onion and herbs such as parsley and basil. Today we have decided to make the traditional Catalan octopus even more special thanks to the addition of some excellent buffalo mozzarella, which with its unmistakable flavour blends perfectly with the delicacy of the octopus and potato.

Would you like to share this recipe with your friends? Have you tried it? Write us!

Preparation

Bring the water to the boil with celery, carrot, onion, rosemary and lemon. As soon as it boils put the octopus in and cook it for 25 minutes. Then take it off the heat let it cool. Prepare the balsamic vinegar reduction: let a mixture of vinegar and sugar reduce for about an hour and a half. Peel the potatoes, cut them into cubes and boil. When cooked, mash them with milk, cream, oil, stock, soya sauce, salt and pepper. All that remains it to serve everything together.

Tips

After boiling the octopus, don’t drain it immediately but let it cool in its cooking water. This allows the octopus to remain soft.

Trivia

This dish has a name that implies an Hispanic origin. It is from the town of Alghero in Sardinia where a Catalan dialect is spoken, from the time it was populated by Catalan settlers.